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Mile-high sweet potato biscuits are hearty enough to feed the man in your life (but fluffy and delicious enough to keep everyone else coming back for more).

Sweet Potato Biscuits
Welcome to the holiday season, friends! Before we dive into Christmas cakes, candies and appetizers (and there will be plenty of those, I can promise you that), I have a special recipe and a special announcement.

This past Tuesday, Alex (formerly known ’round these parts as “Boyfriend”) took me out to the end of Navy Pier, got down on one knee, and asked me to be his wife.

I said yes.

And so, on April 18 (maybe we did a little planning before the official proposal…), I will walk down the aisle and say “I do” to my best friend and the best man that I have ever known.

In case any of you were wondering, I feel fairly certain my cooking did a lot to influence the beginning of our relationship. In fact, I attribute a lot of things to my Sweet Potato Biscuit recipe.

Mile-High Sweet Potato Biscuits
When Alex and I started dating, I was living in Chicago while he was living in Iowa, about 3 hours away. The first weekend he stayed with me in Chicago, I made Sweet Potato Biscuits for breakfast on Sunday morning before he left. It was soon after this that I met his family (and discovered that he had already told them that I made the best biscuits he had ever had) and our relationship really took off.

Was it all thanks to the biscuits? That’s a tough call to make…but I’m certainly not discounting their powers.

And so, in honor of our engagement and entering this next big adventure, I share with you the recipe that made my man fall in love. Make them for breakfast this weekend – and serve them alongside Apple Cherry Butter or Instant Pot Persimmon Butter. I can bet you that your sweetheart will love them, too.

Fluffy Sweet Potato Biscuits

Sweet Potato Biscuits

4.50 from 26 votes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings8 biscuits


  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter cut into pieces
  • 1/2 cup cooked and mashed sweet potato
  • 1 cup buttermilk


  • Preheat oven to 425 degrees.
  • In a large bowl, sift together the flour, baking powder, baking soda and salt.
  • Cut the butter into the dry ingredients with a pastry cutter until the mixture resembles a coarse meal with a few pea-sized pieces of butter remaining.
  • In a large measuring cup, whisk together the sweet potato and the buttermilk. Pour into the dry ingredients and stir to combine, just until barely combined.
  • Turn the dough out onto a floured surface. Dough may be sticky; if so, lightly flour the top of the dough. Use your hands to bring the dough into a ball, then gently pat into a disk. Fold dough in half, turn it 90 degrees, and pat out again, flouring the dough as needed. Fold in half again. Repeat this process 1 more time. After the last fold, roll dough to 1-inch thick. Cut with a biscuit cutter; press cutter straight down, then twist to remove the biscuit. Re-roll dough as necessary, noting that rerolled biscuits will not get quite as much "lift" as the first batch. Cut 8-9 biscuits.
  • Place cut biscuits in a 10-inch ungreased cast iron skillet, or close together on an ungreased baking sheet. Bake for 12-14 minutes, or until golden on top.


Serving: 1biscuit | Calories: 200kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 457mg | Potassium: 159mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3590IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 2mg
Tried this recipe?Let us know how it was!


  1. Good grief. I just started getting teary-eyed reading this and I knew what was coming. Sigh. Oh, and for anyone reading this, these biscuits are her dad’s favorite biscuit EVER, and that’s saying a lot. I’m pretty attached to them, too.

      1. I am so happy for you!! I got a little teary eyed as well. Being a Mom, I can fully understand where your Mom is coming from.

    1. I agree with you, Julie.
      I got a little teary eyed myself.
      And, yes, I guess I need help as well — Stephie ๐Ÿ™‚

      Combining our two crazy families will be an adventure!!
      Plus — lots of fun!!

      1. I totally agree! She’ll understand someday. ๐Ÿ˜‰ We had so much fun on Saturday….looking forward to combining the families, for sure!

  2. Congratulations Stephie!!! Love he asked you on a pier, by the water, so romantic. Your ring looks somewhat like Duchess Kate’s and it is beautiful!! I like sweet potatoes and I like biscuits, so I am going to have to make them and see what all the raves are about!!

    1. Thank you, Terry! We could see the whole city lit up and were the only ones out there. It was perfect. ๐Ÿ™‚ hope you love the biscuits as much as we do!

  3. Congrats, sweet girl! So excited for you and Alex to start on this adventure. Marriage is the most fun, funniest, hardest, sweetest thing I’ve ever done, and I hope it’s just as much for you. Now, about those biscuits.. I NEED THEM in my life!

  4. Baaaaaah, I just got teary eyed reading that first paragraph. Sooooo happy. I remember these biscuits. I Remember you talking about how long it had taken to perfect the recipe. I think it speaks volumes that the perfect recipe was made for Alex. I wanna call these mile high biscuits, soooo tall and fluffy.


    2-Let me know if you want planning tips!

    3- *jaw drops *THIS APRIL??! whoaaaa is that soon! That’s sooner than my wedding! I can’t believe you’re going to be a wifey in only 5 months! <3


    1. Haha, there was a venue I adored with the April date available, so we snatched it up! Momma has been helping with a lot. We already have photographer, florist, DJ, and bakery lined up. Oh, and I got my dress on Saturday and we picked out invitations recently as well! Bing, bam, boom.

  6. Hi, these worked out quite nicely. I mixed everything together as stated, but instead of turning out the dough onto a floured surface, I put a little oil in my hand and scooped out a small handful and flattened a bit with my hand, and folded and turned 90ยฐ about 3 times. Then I just lightly pressed into a disk and placed onto my baking sheet. They baked and rose nicely. This saves me the trouble of additional mess, plus no dough wasted. Yielded 9 good sized biscuits and I could see the layers as I ate one.

  7. I just found you on Triberr. Congratulations on your news (squeeeee) and your biscuits look amazing. I’m a biscuit aficionado myself and I’ve caught a man or two with mine, but congrats on holding on to your special guy. I can’t wait to see what’s in-store for you!

  8. Congratulations!! The 2 of you are in for a beautiful, wonderful adventure, with many chapters. We have 6 children, and just celebrated our 30th anniversary . Appreciate each other daily, pray for one another constantly and laugh often.

  9. OH MY GOSH!!! I am SO behind on reading and I am SO happy for you and Alex! I know he’s the right one because he’s a fellow Laphroaig lover and any peat-whisky-drinking-gent is worth his weight in gold (well, that’s what they told me at the distillery. And anyone who brews whisky must be trustworthy. Right?).
    Anyway, getting back to the point – eeeeeeep! So happy for you two, have an amazing lead up to your wedding and I cannot wait to read your updates as time goes on!! Sending you so much love. You are amazing and deserve all of the happiness and blessings in the world. P.S I almost forgot about the soft, fluffy, beautiful golden potato scones. And I never forget about anything food related. See, that’s how exciting your news is xxx

  10. Congrats! Keep the yummy stuff coming, and please do allow the significant other to chime in with what HE likes too.

    1. Haha, of course! And no worries – the Mr. is quite vocal about what he likes, so I don’t see him going silent any time soon. ๐Ÿ˜‰

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